Recipe Corner
by Cheryl Flothe
Slow-Cooker Double Chocolate Cake The holidays are finally here! In keeping with my destressing theme, I’m sharing an easy and time saving Kraft dessert to keep in mind, Slow-Cooker Double Chocolate Cake. Have a wonderful season and don’t forget to relax!
Photo from Oxmoor House
Ingredients Photo by KraftRecipes.com Ingredients 1 pkg. chocolate cake mix 1 pkg. Jello Chocolate Instant Pudding 1 cup sour cream 1 cup water 2/3 cup oil 4 eggs 1-1/2 pkg. (4 oz. each) semi-sweet chocolate (6 oz.), chopped 1 cup thawed Cool Whip Whipped Topping Instructions Mix dry cake and pudding mixes in large bowl with whisk until blended. Add next 4 ingredients; mix well. Stir in chopped chocolate. Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on low 4-5 hours (or on high 3 to 3-1/2 hours) or until top surface of cake has no wet spots and cake begins to pull away from side of slow cooker. Serve warm topped with Cool Whip. This cake serves 16 and takes only 15 minutes to prepare. The rest of the work is left to your crockpot! Note: You could probably adapt this recipe using any type of cake and pudding mixes that go together! See www.kraftrecipes.com/ for more recipes.
10
2 (14 oz.) cans sweetened condensed milk 9 inch graham cracker or chocolate crust Instructions Lightly grease slow cooker and pour in sweetened condensed milk. Cook covered for 4 hours on low. Stir every 30 minutes. Pour into crust and chill. Cool Whip would be a nice topping with ice cream on the side! Adapted from recipe submitted by Judy Collins in Gooseberry Patch Quick & Easy Family Favorites, 2009 by Oxmoor House.